Food Safety Manager Flash Cards,
ServSafe Manager Exam(80
Questions), Texas food manager, Food
Manager Exam, Food Manager Practice
Exam
180 - ANSIn a heat-sanitizing dishwashing machine, what is the minimum temperature for
the final rinse?
Jaundice, vomiting and/or diarrhea - ANSA food handler must be excluded from the food
establishment for which symptoms?
41 to 135 - ANSWhat is the temperature range for the danger zone?
spore - ANSWhat is the form some bacteria take to keep from dying when they do not have
enough food?
state - ANSMost regulations for food service operations are at what level?
41 or lower - ANSAt what internal temperature should raw meat, poultry, and seafood be
stored?
insulated containter - ANSWhat type of container should be used to transport TCS food from
the place of preparation to the place of service?
practice the skill - ANSTo learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - ANSA backup of raw sewage has occurred in the
kitchen. What should happen next?
minimum internal cooking temperature of food - ANSWhen using a bottom to top shelving
order, what determines the best placement of food in a cooler?
cross-connection - ANSA hose connected to a running faucet that is left submerged in a
bucket is an example of what?
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. - ANSA
customer having an allergic reaction may show which 9+ symptoms?
,pasteurized - ANSRaw or undercooked dishes made for highly-susceptible populations
(HSPs) must use eggs that have been __.
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid
7.5+); Not the Liquid's Color - ANSThe effectiveness of chemical sanitizers are effected by
__, __, __, and __, but NOT its __.
state or local regulatory authority - ANSWhich agencies enforces food safety in a food
service operation?
time-temperature abuse - ANSWhat can cause histamine to form in tuna?
1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation - ANSWhat are the three rules of an integrated pest
management program (IPM) program?
16 mesh per square inch screening - ANSAll screens for windows and vents must meet this
requirement.
touching the walls - ANSWhen deciding were to place dry goods for storage in a dry-storage
area it is important that the dry goods NOT be ____.
90 days after the container has been emptied or the last shellfish that was served from the
container - ANSHow long must shellstock tags be kept on file?
24 hours - ANSYou should label all ready to eat TCS food that is prepped in house and held
longer than ___.
vacuum-breaker - ANSWhat is the only certain way to prevent backflow?
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary -
ANSWhen should employees receive food safety training?
165 - ANSTCS food must be reheated to what temperature for 15 seconds within 2 hours
show if food has been time-temperature abused during shipment - ANSWhat do
time-temperature indicators do?
at room temperature - ANSWhat is one way that food should NEVER be thawed?
165 - ANSWhat is the minimum internal cooking temperature for poultry?
Hazard Analysis and Critical Control Points - ANSWhat does HACCP stand for?
, HACCP system - ANSWhat system is used to control risks and hazards throughout the flow
of food
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation - ANSWhat are the 7 steps in
developing an HACCP plan?
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours - ANSWhat are the "two" steps in cooling TCS
food?
bimetallic stemmed thermometer - ANSWhich thermometer or probe is good for checking the
temperature large or thick food?
thermocouples and thermistors - ANSWhich thermometer or probe is good for checking the
temperature of thick and thin food
immersion probes - ANSWhich thermometer or probe is good for checking the temperature
of liquids, like soups, sauces, and frying oil
165 for 15 seconds - ANSWhat is the minimum internal temperature for poultry, stuffing,
stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients?
155 for 15 seconds - ANSWhat is the minimum internal temperature for ground meat or
seafood, injected meat, and eggs for hot held service?
145 for 15 seconds - ANSWhat is the minimum internal temperature for seafood, steaks,
pork chop, and eggs that will be served immediately?
145 for 4 minutes - ANSWhat is the minimum internal temperature for roasts of pork, beef?
135 - ANSWhat is the minimum internal temperature for commercially processed food that
will be hot held?
135 - ANSWhat is the minimum internal temperature for fruit, vegetables, grains like rice,
and legumes or beans that will be hot held for service?
Integrated Pest Management (IPM) program - ANSThe best way to deal with pests is to
have an __ program.
detergent - ANSThe most common type of cleaner in a food establishment.
moderately-alkaline and highly-alkaline - ANSWhat are the two categories of detergents?
